Chickpea and Squash Tagine
1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir for 2 minutes. Add garlic; cook for 30 seconds, stirring frequently. Add squash and cauliflower; cook and stir for 2 minutes. Stir in seasoning; cook for 1 minute. Add tomatoes and ½ cup water; heat to a simmer. Reduce heat to medium-low; cover and cook for 15 minutes. Add chickpeas and raisins; cover and cook for 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.
2. Divide into 4 bowls; sprinkle with cashews.
- 14 g Fat
- 2 g Saturated fat
- 0 mg Cholesterol
- 259 mg Sodium
- 35 g Carbohydrates
- 8 g Fiber
- 13 g Sugars
- 0 g Added sugars
- 10 g Protein
Directions
1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir for 2 minutes. Add garlic; cook for 30 seconds, stirring frequently. Add squash and cauliflower; cook and stir for 2 minutes. Stir in seasoning; cook for 1 minute. Add tomatoes and ½ cup water; heat to a simmer. Reduce heat to medium-low; cover and cook for 15 minutes. Add chickpeas and raisins; cover and cook for 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.
2. Divide into 4 bowls; sprinkle with cashews.
